5 Easy Steps To Make Creamy Chicken Pesto Pasta

Creamy Chicken Pesto Pasta is a rich and indulgent dish that brings together tender chicken, creamy sauce, and flavorful pesto in a delightful pasta meal. The creamy sauce, made with heavy cream and a generous swirl of basil pesto, coats each strand of pasta with a silky, herb-infused richness. Topped with a sprinkle of grated Parmesan cheese, this dish is both comforting and elegant, perfect for a weeknight dinner or a special occasion. The combination of creamy, savory, and herbaceous notes makes Creamy Chicken

Creamy Chicken Pesto Pasta is a delicious and easy-to-make dish that combines tender chicken with a rich, creamy pesto sauce and perfectly cooked pasta. Here's a simple recipe to create this comforting meal:

1. Ingredients

For the Pasta:

- 12 oz (340 g) pasta (penne, fettuccine, or your choice)

- Salt, for seasoning the pasta water

For the Chicken and Sauce:

- 2 tablespoons olive oil

- 1 lb (450 g) chicken breast or thighs, diced into bite-sized pieces

- Salt and pepper, to taste

- 1 small onion, finely chopped

- 3 cloves garlic, minced

- 1 cup heavy cream

- 1/2 cup chicken broth

- 1/2 cup basil pesto (store-bought or homemade)

- 1/4 cup grated Parmesan cheese (plus more for garnish)

- 1 cup baby spinach (optional, for added greens)

- 1/4 cup sun-dried tomatoes, chopped (optional, for extra flavor)

2. Instructions

Step 1- Cook the Pasta:

- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the pasta and set aside.

Step 2- Prepare the Chicken:

- While the pasta cooks, heat olive oil in a large skillet over medium-high heat.

- Season the diced chicken with salt and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 3- Make the Sauce:

- In the same skillet, add a little more oil if needed and saut the chopped onion until translucent, about 3-4 minutes.

- Add the minced garlic and cook for another 30 seconds, until fragrant.

- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.

- Reduce heat to low and stir in the heavy cream. Let it simmer for 2-3 minutes, allowing it to thicken slightly.

- Mix in the basil pesto and Parmesan cheese, stirring until well combined and smooth.

Step 4- Combine Everything:

- Add the cooked chicken back to the skillet and stir to coat with the sauce.

- If using, add the baby spinach and sun-dried tomatoes, and cook for another 1-2 minutes until the spinach is wilted.

- Toss in the cooked pasta, adding a little reserved pasta water if the sauce needs thinning. Stir until the pasta is evenly coated with the creamy pesto sauce.